Zucchini Cake with Chocolate Glaze


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Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

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I got this wonderful and easy recipe from Gert Gerersdorfer, whose family owned the famous Café Dommayer for decades. This may sound like a crunchy-granola zucchini cake, think again; the apricot and chocolate glazes give this a distinctly Viennese flair.



  • Bread crumbs, for dusting the pan
  • ¾ cup sugar
  • 2 large eggs
  • 1 tablespoon golden rum
  • 1 tablespoon wildflower or clover honey
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • 1⅓ cups all-purpose flour
  • ½ cup coarsely chopped walnuts
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • Scant 2 cups (9 ounces) shredded zucchini (2 small zucchini)


  • ½ cup Apricot Glaze, warm
  • cup plus 1 tablespoon heavy cream
  • 3 ounces high-quality bittersweet chocolate, finely chopped


  1. To make the cake: Position a rack in the center of the oven and heat to 350°F. Lightly butter an 11 X 8-inch glass baking dish, dust with bread crumbs, and tap out the excess.
  2. In a medium bowl, whisk the sugar, eggs, rum, honey, and vanilla until well combined. Gradually whisk in the oil.
  3. In a food processor fitted with the metal blade, process the flour, walnuts, baking powder, baking soda, cinnamon, and salt until the nuts are very finely chopped. Stir into the oil mixture. Stir in the zucchini. Pour into the pan and spread evenly.
  4. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool for 5 minutes on a wire rack. Invert and unmold the cake onto the rack, leaving the cake upside down. Cool completely.
  5. Brush the warm glaze over the top and sides of the cake. Cool completely.
  6. In a small saucepan, bring the cream to a boil over high heat. Remove from the heat and add the chocolate. Let stand 1 minute, then whisk until completely melted. Place the cake on the rack on a baking sheet. Pour all of the chocolate mixture on top of the cake. Using an offset spatula, spread the icing evenly over the top of the cake, letting any excess drip down the sides. Refrigerate until the chocolate glaze sets, about 20 minutes.

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